These gluten-free and non-dairy zucchini fritters are super delicious, and a great way to use up some of that extra zucchini you may be stockpiling like I am. How did zucchini get a bad rap, by the way? It's so freaking versatile, and one of my favorite summer veggies. You could easily double this recipe to make lotsa leftovers. (Recommended ;)

Yum. Don't these look good? (They are.)

2 medium shredded *zucchini (about 1 pound)

1/2 C almond meal

1 tsp sea salt (I recommend himalayan or celtic)

1/2 tsp pepper

1/4 - 1/2 tsp red pepper flakes or cayenne pepper (or more or less to taste, or omit all together)

1/4 tsp garlic powder

1 large egg

1TB **cooking oil of choice: coconut, avocado, butter (grass fed and organic is best!), walnut oil. I used coconut because I love the flavor, but you can use whatever floats your boat.

**Please skip canola! It's also typically GMO, loaded with carcinogenic pesticides, and it's not one of the healthy fats - canola is inflammatory oil and you want to minimize consumption

Shred zucchini with a box grater or in a food processor.

Add salt and place shredded zucchini in a clean dishtowel or cheese cloth, and squeeze to get as much liquid out of it as possible. This will help your fritters hold their shape when you cook them.

Mix all ingredients together in a large bowl.

Heat a heavy pan (I like cast-iron, but whatever works) over a medium heat, and approx 1 TB of the oil of your choice. (You want it to coat the bottom of the pan).

Once the oil is shimmering (this means it's hot enough that your fritters will get a nice golden crisp = super tasty) drop in large spoonfuls of the zucchini batter.

Fry on each side until golden, about 3 minutes per side. Once they're cooked on each side, I like to flip one more time and squish down with the spatula to get them nice and thin. Remove to a paper-towel lined plate and cook your next batch.